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Made from 100% yellow maca roots, our organic Gelatinized Yellow Maca is pre-cooked at about 160°F / 70°C to remove most of its natural starch. This makes gelatinized yellow maca easier for many people to digest than raw maca, while the removal of starch also makes some naturally occurring nutrients more concentrated by weight.
Shop Gelatinized Yellow Maca products below. Often preferred by: people who specifically want yellow maca in a pre-cooked, lower-starch form, especially those with sensitive digestion.
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Our organic Gelatinized Yellow Maca begins with yellow maca roots grown near Junín, Peru. After harvest, the roots are traditionally dried in the Andean sun and then gelatinized at about 160°F / 70°C.
Gelatinization pre-cooks the maca and removes most of its natural starch, making it easier for many people to digest than raw maca. Because some of the starch is removed, naturally occurring nutrients also become somewhat more concentrated by weight.
Nothing is added during gelatinization. The finished product remains 100% yellow maca root, and we offer it in powder, capsule and whole-root chip formats.
You can learn more about how we source and evaluate our maca in Our Standards, Maca Sourcing, and Maca Safety, Testing & Certificates of Analysis.
Once you have decided that Gelatinized Yellow Maca is the processing style you want, choose the format that best fits your routine. We offer gelatinized yellow maca powder, capsules and whole-root chips.
Gelatinized yellow maca powder is the most flexible and economical way to use Gelatinized Yellow Maca regularly.
Our powder is finely ground and easy to blend into smoothies, milk, oatmeal, yogurt, baking recipes and other foods. Many people describe its flavor as mellow, malty and somewhat caramel-like.
Choose powder if you enjoy adding maca to foods and drinks and want flexibility in how much you use.
Shop Gelatinized Yellow Maca Powder
Gelatinized yellow maca capsules contain the same 100% gelatinized yellow maca powder in a convenient format that requires no mixing and has no maca flavor.
We fill our capsules in-house so they contain pure maca powder with no fillers, flow agents or additives. The capsules themselves are vegan.
Choose capsules if convenience, portability and consistent serving size are priorities.
Shop Gelatinized Yellow Maca Capsules
Gelatinized yellow maca chips are yellow maca roots cut into small pieces and gelatinized. They are the closest form to whole maca root that we can legally offer outside Peru.
The chips can be used in recipes, added to smoothies after blending or soaking, or prepared as a tea-style drink.
Choose chips if you prefer a less processed, whole-root-style format rather than powder or capsules.
Gelatinized Yellow Maca is yellow maca root that has been pre-cooked at about 160°F / 70°C to remove most of its natural starch.
Despite the name, gelatinized maca does not contain gelatin. “Gelatinization” refers to what happens to the starches in the maca root when heat and moisture are applied during processing.
The process makes the finished maca lower in starch and easier for many people to digest. Removing starch also makes some naturally occurring nutrients somewhat more concentrated by weight.
Because heat is used, certain heat-sensitive nutrients such as enzymes and vitamin C are reduced compared with raw maca. For many people with sensitive digestion, however, the lower starch content makes gelatinized maca the more practical choice.
Both Gelatinized Yellow Maca and Raw Yellow Maca begin with 100% yellow maca roots grown in Peru. The main difference is what happens after the roots have been dried.
Raw maca preserves more heat-sensitive nutrients because it does not undergo the additional cooking step. Gelatinized maca is easier for many people to digest because much of its natural starch has been removed.
If you have normal to strong digestion and specifically want maca in its raw form, Raw Yellow Maca may be the better fit. If you have sensitive digestion or have found raw maca difficult to tolerate, Gelatinized Yellow Maca is generally the better place to start.
For a more detailed comparison, see our Raw vs. Gelatinized Maca guide.
Gelatinized Yellow Maca may be a particularly good fit if:
If digestion is one of your main considerations, you can also read our Best Maca for Sensitive Digestion guide.
Our Gelatinized Yellow Maca begins with yellow maca roots grown near Junín, Peru, high in the Andes.
After harvest, the roots are traditionally dried in the mountain sun. Once dried, they are cleaned and prepared for gelatinization.
During gelatinization, the maca is heated to about 160°F / 70°C. This pre-cooking process removes most of the natural starch and creates the lower-starch maca used in our gelatinized products.
Approximately 4 kilograms of fresh maca roots are required to produce 1 kilogram of finished maca powder.
The maca is then milled as needed, tested and packaged. Nothing is added during gelatinization—the finished product remains 100% yellow maca root.
Yellow maca is the most common of the three primary maca colors, together with red and black maca. It typically represents about 55% to 65% of a Peruvian maca harvest.
Because yellow maca is more abundant than red or black maca, it is also generally one of the most accessible maca colors. Its naturally mild flavor makes it particularly versatile in powders, capsules, extracts and whole-root-style products.
Our Yellow Maca is available in both raw and gelatinized preparations, allowing you to choose primarily according to digestion and processing preference.
If you want to explore yellow maca itself—including traditional use and the available research—visit our Yellow Maca Benefits guide. You can also compare all of our yellow maca products on the main Yellow Maca page.
Gelatinized Yellow Maca is a pre-cooked maca product made from 100% yellow Peruvian maca roots. It is heated at about 160°F / 70°C to remove most of the root’s natural starch.
Gelatinized maca has been processed with heat and moisture to change and remove much of the root’s natural starch. It does not mean the product contains gelatin.
No. Gelatinized Yellow Maca contains no gelatin and is completely vegan. The term “gelatinized” refers to the processing of the maca root’s natural starch.
For many people, yes. Gelatinization removes most of maca’s natural starch, which can make the finished product easier to digest, especially for people who are sensitive to raw maca.
Raw Yellow Maca remains below 105°F / 40°C during processing and retains more natural starch. Gelatinized Yellow Maca is pre-cooked at about 160°F / 70°C to remove most of that starch.
Yes. Because gelatinization uses heat, some heat-sensitive nutrients such as enzymes and vitamin C are reduced. At the same time, removing starch makes some of the remaining naturally occurring nutrients more concentrated by weight.
Many people describe Gelatinized Yellow Maca as mellow, malty and somewhat caramel-like.
We offer Gelatinized Yellow Maca powder, capsules and whole-root chips.
Choose powder if you enjoy adding maca to foods and drinks and want flexibility in how you use it. Choose capsules if convenience and avoiding the taste of maca are more important to you.
Our Gelatinized Yellow Maca is made from yellow maca roots grown near Junín, Peru, in traditional maca-growing regions of the high Andes.
Explore these guides and related collections for more information about Yellow Maca, raw and gelatinized processing, digestion and everyday use.
Return to the collection above to compare Gelatinized Yellow Maca powder, capsules and whole-root chips.
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